nail them to a shingle, bake at 500 for an hour ,toss the feet, eat the
shingle.

"JJ" > wrote in message
...
> Well I learned some stuff today.
>
> Several days ago, while getting turkeyday stuff, a package of pigs
> feet on clearance caught my eye. Heck $1.80 usd (greenback is
> dropping in value - doesn't deserve CAPITAL letters) is worth it for 3
> succulent pigs feet.
>
> Of course I had pretty much zero oink hoof cooking experience, so as
> soon as I get home I'm checking out some recipes.
>
> I notice 2 things. First, the word "jellied" is found in most oink
> hoof recipes. Second, the recipes that involve grilling them also
> call for soaking them for quite a while before hand.
>
> I decide to spread my bets (I live in Vegas) and crock pot 1 of them
> and grill 2 of them. I brine one of them and soy/garlic marinade the
> other.
>
> The crock pot I put in the fridge so I can peel off the fat later.
> Whoa, pig jello!
>
> The 2 grilled footies look/feel kinda tough - makes sense as the feet
> still have the pig skin on and are now very hard and stiff.
>
> I peck at it for a bit and figure I'll reunite it with the lonely one
> in the crock pot and give em all some hot tub time.
>
> Tomorrow I'll peck at em again but they are not looking very yummy
> anymore.
>
> I bow in deference to those who have cooked the piggie feet and
> dropped the hints - hints that I missed.
>
> Jay the Pig